Homemade no knead Blueberry Bread with a crispy crust and soft and moist interior. Full of Berrylicious flavor and with a beautiful purple color, this Blueberry Bread will be the star at the breakfast table.
- 300 g frozen blueberries, defrosted
- 1 tablespoon Berrylicious Blend from Unicorn Superfoods
- 425 g bread flour and more for dusting
- ½ teaspoon dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- water as needed
-
Start by mixing your blueberries and Berrylicious Blend until smooth. Add water until you have 1 ½ cups of liquid.
-
In a mixing bowl, add the mixed blueberries, sugar and yeast. Let it sit for 10 minutes. Then stir in the flour and salt with a spoon. The dough will be loose and sticky. Cover with plastic wrap and let it rise over night, about 12-13 hours.
-
The next morning, turn on your oven to 230 C (450F). Place a Duch oven with the lid in the oven to heat for about 30 minutes.
-
Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.
-
Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel until the Duch oven in hot.
-
Carefully take out the Duch oven, it will be very hot!
Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for 10 more minutes.
Let the bread cool down for about 30 minutes before you slice it.
Best eaten fresh baked, but keeps for about 2 days. Slice and freeze the leftovers so you can enjoy for longer.
Enjoy!